205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation:
Coolers were not reaching 4C/40F:
1) two of the bar coolers, directly behind the line - measured approximately 8C/47F
2) the under-the-counter cooler at the waitressing station - measured approximately 8C/47F
3) the drawers near the cookline closest to the ice machine - measured approximately 6C/43F
Corrective Action(s):
1) Remove all the potentially hazardous foods from the bar coolers, such as milk, processed fruit, shrimp.
2) Remove the butter from the under-the-counter cooler at the waitressing station.
3) These drawers were in use at the time of inspection (chefs filling drawers, getting ready for dinner service). Monitor the temperature every two hours. If the temperature is above 4C/40F for more than two hours, potentially hazardous foods must be discarded. Use the other prep coolers in the meantime, or an ice bath for your products and ensure that the foods stay below 4C/40F.
Manager stated that refrigeration technician is scheduled to service the coolers on Monday Oct 16, 2017. Ensure that these coolers are able to achieve and maintain 4C/40F.
Please be aware that the thermometers on the wall are measuring temperatures in the back of the coolers, and thus are not representative of the temperature of the food. Measure and record your temperatures using the probe thermometer available. Ensure that all thermometers are calibrated.
Violation Score: 15
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